April 23, 2013 | Operational Excellence
Rail Gourmet has once again been granted The Royal Warrant by Her Majesty The Queen, in recognition of the great job the team does in managing the catering on the Royal Train.
The warrant, which was first awarded to the company in 2007, was granted for the highest standards of service, logistics and product supply. This year, the new grant also required the company to demonstrate its environmental credentials.
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April 23, 2013 | Location Spotlight & Operational Excellence
SSP America spices it up with local flavours
Once a rarity in the US, independent and local restaurants are now top of the wish list of all American airports of standing. Over the next twelve months, SSP will open 80 new outlets across the US, 30 of which are local businesses. SSP’s Pat Murray is a dab hand at introducing stars of a local culinary scene to the complex world of the international airport, and he shared some of the secrets of his success.
April 23, 2013 | Operational Excellence
SSP’s pioneering Rosen College training
programme is making a real difference to the business
In a service business such as ours, a company is only as good as the people who work for it. SSP’s multi-site leadership training programme is one of the mainstays of its ongoing quest to ensure that its people are the very best. It has been running since 2008, and since that time, many of its graduates have risen from promising future stars to drive impressive successes in all corners of the business.
April 23, 2013 | Operational Excellence
Food Travel Update spoke to multi-unit leadership Guru Jim Sullivan
What makes the catering profession such an exciting business?
One word: people. It’s the Smörgåsbord of personalities we both employ and serve that drives the excitement. Next to getting shot at and missed, there’s not a more exciting business. In the long run what are we but stewards of special moments in people’s lives?
What are the most important things catering managers need to remember?
Firstly, when you hire great people, great things will happen. Secondly service is the invisible product.
December 10, 2012 | Operational Excellence
There was cause for celebration at SSP UK earlier this Autumn when the 500th recruit joined the company’s apprenticeship scheme.
The programme, launched in the summer of 2010, aims to support future stars of the catering business on the first steps of their career.
‘Catering is not often young people’s first choice of career, and yet we have a large demand for skilled staff,’ says Christine Holland, national apprenticeship manager. ‘By providing a structured framework for training and career progression, our apprenticeship scheme allows young people to learn while they earn and has enabled us to recruit and retain a number of really excellent team members.’
December 10, 2012 | Operational Excellence
SSP has agreed a deal to take over the operation of seven additional Starbucks coffee shops across the UK and Northern Ireland at London Heathrow, Glasgow, Manchester and Belfast International airports.
This takes the number of Starbucks stores operated by SSP in the UK to 31. Kris Engskov, UK MD of Starbucks, said; ‘Starbucks has been working with SSP for many years in the UK and Europe and it’s clear that their expertise in travel locations puts them in the best position to grow the Starbucks business in these airport stores. Customers will continue to receive the same fantastic customer service and exceptional coffee that they have become accustomed to when visiting any Starbucks store.’
December 10, 2012 | Operational Excellence
Caffè Ritazza’s newly opened outlets at Xi’an Xianyang Airport, Valencia Airport and Stockholm Central Station all feature elements of the brand’s travelisation process.
‘We’ve introduced a range of new features designed to dramatically improve the experience for the travelling consumer,’ says Stuart Coombes, international operations director of Caffè Ritazza. ‘At our new stores, we’ve introduced design constituents such as enhanced information services and travel tips, flexible seating, unique travelised packaging or wi-fi and power supplies. Each has been selected to be suitable for that particular environment, be that rail or air, landside or airside.’
August 1, 2012 | Location Spotlight & Operational Excellence
SSP takes bigger slice of American Pie
It’s been just four short years since the company that is now known as SSPAmerica was launched. In that time, its success has been phenomenal. During the last eight months alone, the company has secured a number of significant new slices of business, which will see the opening of 70 new outlets across the country by the end of 2013, with major development projects underway at Phoenix and San Diego (where SSP has recently won significant new contracts), and JFK and Toronto Pearson airports (which are currently undergoing substantial redevelopment).
August 1, 2012 | Operational Excellence
For the third year running, Hong Kong International has been named the ‘Best Airport for Dining’ in the annual SKYTRAX World Airport Awards.
SSP, the main food and beverage operator at the airport, runs 28 outlets across the airport, spanning from fine dining to fast foods.
The diverse bars and restaurants on offer range from noodle outlet Ajisen Ramen, Itamae Sushi, tonkatsu restaurant Saboten and Singaporean-Chinese concept Chen Fu Ji, to Michelin-starred Hung’s Delicacies, and the sumptuous Caviar House & Prunier Seafood Bar.
August 1, 2012 | Industry News & Operational Excellence
• SSP UK has taken home two of the top prizes in the British Sandwich Association ‘Sammie’ Awards. Upper Crust won the Sandwich Marketing award and Camden Food Co. was named Best En-Route Sandwich Retailer of the Year. Upper Crust was also ‘highly commended’ in the En-Route Retailer category.
• The final of the 2012 Caffѐ Ritazza World Barista Championship, which takes place on 19th September, will be held in one of the world’s great coffee loving cities – Vienna.